Pages

Saturday, September 12, 2015

Kanchipuram Idli / Kancheepuram Idli

Today we travel to the temple city - Kanchipuram. Kanchipuram is very famous for Silk Sarees (called Kanchipuram Pattu), temples, rich tradition and culture and food wise, this delicious idli. It has a beautiful aroma from the dried ginger powder and other spices. The recipe today is the very famous idli from this city. This is a very authentic recipe and has its unique taste, appearance and flavor..

MethodSoak the urad dal(with fenugreek seeds) and both the rice for 2 hours. Soak the dal and rice seperatelyGrind the urad dal first to a batter. Remove from the grinder and grind the rice into a batter adding waterNow add salt and mix wellHeat oil in a small pan and add mustard seedsAllow it to splutter and add the cumin seeds, kadalai parupu and urad dalAdd ginger, green chili and curry leaves and saute for 30 secondsAdd asafetida and remove from heat and add it to the batterAllow it to ferment for 4 - 8 hoursWhen ready to make the idli, add the dried ginger powder and black pepper powder and mix wellGrease idli mold (traditionally it is made in tumbler like mold). I made it in a donnaiBring 2 cups of water to a boil in a pressure cooker. Arrange the donnai in a tray and keep the donnai inside the cookerAllow it to steam cook for 10 - 12 minutes or until it is doneYou know it is done, when there is no uncooked batter. Test it with a wet fork and it is done when it comes out cleanServe hot with your fav chutney and sambar!!

Dear Friends,Thank you for reading my blog post. Your comments and feedback is very valuable and I appreciate it very much. Please leave your valuable comments and feedback for this post. Thanks Sowmya